Dessert Recipes, The Plumeria Cafè, Vegan Recipes, Vegetarian Recipes

Dried Fruit & Date Biscotti

Enjoy this recipe with morning coffee, afternoon tea, or after dinner as dessert. My “Dried Fruit & Nut Biscotti” is made with all natural ingredients and NO granulated sugar! For “dunkers,” it holds its shape when you submerge in coffee, tea, or milk! This recipe also makes a great homemade gift!

Dried Fruit & Date Biscotti

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Prep Time 20

Cook Time 30

Servings 25

Ingredients

1 3/4 c. Flour
1/2 c. almond meal
1 1/2 tsp. baking powder
1/2 c. coconut oil melted, extra virgin cold pressed
1/2 c. pumpkin
1 c. unsweetened apple sauce
3 tsp. lemon extract
1 c. dates, chopped or dried cranberries
1 c. dried apricots, chopped
1/2 c. unsalted pistachios
1/4 c. unsweeteneed coconut flakes
1/4 c. walnut pieces
coconut oil spray

Instructions

Preheat oven to 350 degrees F.
Spray coconut oil over the cookie sheet and set aside.
In a large bowl, add flour, almond meal, baking powder, pumpkin, applesauce, extract, dried fruits, nuts, coconut flakes, and pour in melted coconut oil. Mix well, forming a dough.
On a large piece of parchment paper, place the dough (in half pieces or one-piece) and form a log with your hands.
With a sharp knife, slice dough log (s) horizontally in slices about an inch in width.
Place each piece of dough side by side on a greased cookie sheet.
Spritz the top of dough with a bit more coconut spray.
Bake in the oven at 350 degrees F for approximately 30 minutes (until slightly golden). Remove cookie sheet from oven, and with a spatula, turn biscotti over. Spritz again with coconut oil spray. Bake another 5-10 minutes.
Remove biscotti tray from the oven and let cool.
Store biscotti in a Zip Lock bag in the freezer.

Notes

For extra sweetness you can add a few packets organic stevia to the Biscotti dough.

Watch Maryann make Dried Fruit & Nut Biscotti

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